What you'll need
Ingredients
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed (Pepperidge Farm or Dufour)
- 6 Tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 7 to 9 large Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
- Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
The method
Directions
- 01
- 02
Roll pastry sheet into a 10 1/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- 03
Spread butter thickly on bottom and side of a cast iron skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- 04
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- 05
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- 06
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- 07
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is a very easy dessert and is made even easier with ready to use Pepperidge Farm Puff Pastry. Use a cast iron skillet to ensure that butter and sugar caramelize.
Ingredients
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed (Pepperidge Farm or Dufour)
- 6 Tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 7 to 9 large Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
- Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Cook Like James · The method
Directions
- 1
Preheat oven to 425°F.
- 2
Roll pastry sheet into a 10 1/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- 3
Spread butter thickly on bottom and side of a cast iron skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- 4
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- 5
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- 6
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- 7
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
This is a very easy dessert and is made even easier with ready to use Pepperidge Farm Puff Pastry. Use a cast iron skillet to ensure that butter and sugar caramelize.
Ingredients
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed (Pepperidge Farm or Dufour)
- 6 Tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 7 to 9 large Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
- Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Directions
- 1
Preheat oven to 425°F.
- 2
Roll pastry sheet into a 10 1/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
- 3
Spread butter thickly on bottom and side of a cast iron skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
- 4
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
- 5
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
- 6
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
- 7
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
